Gluten Free Spaghetti with Chicken Thai Green Curry - CATELLI®

Ingredients

• 1 pkg (340 g) Catelli Gluten Free Spaghetti -
• 1 tbsp (15 mL) vegetable oil -
• 2 shallots, chopped -
• 2 cloves garlic, minced -
• 1 tbsp (15 mL) minced ginger -
• 3 tbsp (45 mL) green Thai curry paste -
• 1 can (398 mL) coconut milk -
• 1/3 cup (75 mL)reduced sodium chicken broth -
• 1 tbsp (15 mL) each: sauce and soy sauce -
• 1/2 tsp (2 mL) brown sugar -
• 1/4 tsp (1 mL) salt -
• 3/4 lb (375 g) boneless and skinless chicken breast, cut into 1-inch cubes -
• 1/2 Japanese eggplant, cut into 1-inch cubes -
• 1/2 red pepper or green pepper, sliced -
• 1 carrot, thinly sliced on an angle -
• 6 Thai basil or basil leaves -
• 2 tbsp finely chopped fresh cilantro -
• lime wedges -